Chicken phyllo rolls

2 pounds skinless, boneless chicken cutlets or chicken breasts

        

3 onions, quartered

        

3 stalks celery, chopped

        

3 to 4 peppercorns

        

1 teaspoon salt

        

2 to 3 sprigs parsley

        

1 stick butter, plus 2 sticks butter, melted, for brushing phyllo (¾ pound)

        

2 tablespoons minced fresh dill

        

½ cup grated kasseri cheese1 teaspoon ground pepper

        

2 eggs

        

1 pound phyllo pastry

Poach chicken cutlets by placing them in a large pot with onions, celery, peppercorns, salt, and parsley. Add water to cover. Simmer for about 20 minutes, until breasts are cooked. Remove from liquid and cool. Chop chicken into small pieces, or shred in a food processor.

Chop onions, celery and parsley by hand or in a food processor. Combine with the chicken. Sauté chicken and vegetables in 1 stick butter for 2 to 3 minutes. Add dill and sauté for 1 minute; then add cheese and ground pepper. Cool completely. Add eggs and blend thoroughly.

Preheat oven to 375 degrees.

Prepare phyllo rolls according to directions and diagrams in “How to Work with Phyllo”. Use 1 teaspoon filling for each roll. Brush tops with melted butter. Place rolls, seam side down, on an ungreased baking sheet. Bake for 20 minutes, or until golden. Serve warm.

Note: Rolls can be prepared ahead of time andfrozen, unbaked. When ready to use, preheat oven to 350 degrees. Bake without prior thawing for 40 minutes, or until golden. Serve warm.